maple syrup

Maple Cinnamon Rolls

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

So here we are- the first week of December. What’s that like for you? What are the memories and feelings and thoughts attached to the 31 days we’re entering into?

For many of us, December means holidays and family, celebration and shopping. In our house, Christmas is still so wrapped up in the lights and wonder and hot cocoa-ness of it all, and that, combined with my upcoming book release, has already got us busy and full of anticipation. But for as many of us there are that started December 1st with starry eyes and hearts full of cheer, there are just as many hurting, feeling lonely, and wondering where all the wonder is. Today, at the risk of being way too serious in the opening paragraph of a food blog post, I want you to know this: you are loved, you matter, and you’re welcome to embrace whatever sentiment you need to this year.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

So before we’re all gung-ho on cookie exchanges and tacky sweater parties, I want to share these maple cinnamon rolls, a true comfort food recipe, and ask you to take inventory of the people in your life who may need more love this year. Is there someone who needs to feel the glow of your friendship and affection? Share it freely, whether with a card, a coffee date, or a batch of these sweet rolls, and know that your love makes the biggest difference this time of year. The world needs more people who freely offer what they have to the people around them.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

Maple Cinnamon Rolls

Ok, phew. If you’ve made it this far in the post- CONGRATULATIONS. Your reward is a yummy, warm, fall-scented twist on one of my all-time favorite treats: these maple cinnamon rolls. Every year, I create a number of sweet roll recipes, because they’re always such a hit. My kids love them, you guys love them, EVERYBODY LOVES THEM. So these maple cinnamon rolls have been a long time coming; after all, few things go hand in hand with breakfast and cinnamon like the comforting flavor of pure maple syrup.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

This recipe was adapted from the ever-popular overnight cinnamon rolls . In place of the sugar and brown sugar that ordinarily sweetens the rolls, I’ve used maple syrup. In addition to the cinnamon brown sugar filling, I’ve added a handful of chopped pecans both of texture and flavor. That, plus the ridiculous-delicious maple glaze that goes on top, makes the yummiest addition to our round-up of breakfast all-stars.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

If you’re looking for a fancy treat to love on your friends and family with this year, please consider these maple cinnamon rolls. Hugs to you today and in the days that are coming, and happy baking!

If you like this recipe you should try:

Overnight Cinnamon Rolls
King Cake Cinnamon Rolls
Cookies and Cream Rolls
Mini Cinnamon Rolls
Gingerbread Cinnamon Rolls

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.
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Maple Cinnamon Rolls

These maple cinnamon rolls feature a cinnamon brown sugar filling, toasted pecans, and loads of cozy maple syrup!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 240
  • Yield: 12 Rolls
  • Category: Breakfast

Ingredients

For the dough:

  • 1/2 cup milk, lukewarm
  • 1/2 tablespoon active dry yeast
  • ¼ cup unsalted butter, melted but not too hot
  • 1 large egg
  • ¼ cup real maple syrup
  • 21/4 cups all-purpose flour
  • 1/4 teaspoon salt

For the filling:

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon cinnamon
  • 6 tablespoons brown sugar
  • 1/3 cup finely chopped pecans

For the frosting:

  • ¼ cup unsalted butter, melted
  • ¼ cup maple syrup
  • 2 cups powdered sugar
  • Pinch of salt
  • 2 tablespoons milk

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, sprinkle the yeast over top of the lukewarm milk. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, and maple syrup until smooth. Add about half of the flour plus the salt into the yeast mixture and stir until combined. Pour in the remaining flour and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface. Use a floured rolling pin to roll it into a large rectangle about 11”x21” in size. Pour the melted butter for the filling on top of the rolled out dough and spread it out over top. Combine the cinnamon and brown sugar and sprinkle evenly over the buttered dough. Sprinkle on the chopped pecans as well. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into about 1-1/2” sections and lay them out spiral side up in a lightly greased sheet pan or baking dish, about 2” apart. Alternatively, you can bake them in greased muffin tins as well. Cover with plastic wrap and allow to rise again, about 40 minutes.
  3. In the meantime, preheat the oven to 350 degrees. Once preheated, bake in the oven for about 20 minutes or until the edges are barely golden and the internal temp of a roll is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Stir the butter, maple syrup, salt, and powdered sugar together with an electric hand mixer. Add milk 1 tablespoon at a time until the desired consistency is reached. Spread the frosting over the warm rolls and enjoy!

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Blueberry Maple Pie

After last week’s *lengthy* discussion on pie dough, I had no choice but to deliver you a pie this week. What say we put our newfound how-to skills to work? This blueberry maple pie is a delightfully delicious way to experiment with pie dough: the filling contains only simple, approachable ingredients, so the fruit and crust really shine. If you are looking for a great recipe to segue from summer to fall, this pie is definitely it.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

In writing the description for this pie, I had to boast that is was naturally sweetened with maple syrup- not because I’m particularly invested in natural sweeteners (I’m not), but because I know that’s really important for some of you guys, right? So yes, this blueberry maple pie is naturally sweetened, but that benefits even those of us who aren’t necessarily baking for health. The maple syrup in this pie lends interesting flavor and subtle nuance, complementing both the fruit and the added lemon zest and cinnamon. Truly, it’s a win-win for everyone.

Make the Recipe

To make this blueberry maple pie, we start with perfect pie crust. My recipe utilizes all-purpose flour, butter (for flavor), and shortening (for flake), as well as sugar and salt. All of the ingredients can come together in a food processor or a large bowl of your choosing. The dough does need to chill briefly, so feel free to prep the dough the night (or week!) before. The filling here is simple: fresh berries, maple syrup, cinnamon, and the zest and juice of a single lemon. Together, they combine to make a pie filling that is juicy, sweet, and layered with flavor.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

Once the pie dough has been prepared, roll it out into a standard pie plate of your choosing and fill it with the blueberry mixture. The top here can be done according to your preferences: you can take this opportunity to braid or lattice, or you can just not. Either way, this pie will bake up in the bottom third of your oven to a golden brown that is actually worth writing home about.

With summer fruit on the way out and fall flavors coming to town, this blueberry maple pie is fitting and delicious for the times. Give it a try this week and let me know what you think! Happy Saturday to you, and Happy Baking!

If you like this blueberry maple pie you should try:

Blueberry Sour Cream Pie
Peach Berry Pie
Blueberry Galette with a Cornmeal Crust
Blueberry Lemon Pop-Tarts
Berry Slab Pie

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Blueberry Maple Pie

This yummy summer pie is naturally sweetened with maple syrup and scented with fresh lemon zest and a sprinkle of cinnamon!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 1 hour 30 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 3 ½ cups (420 gm) all-purpose flour
  • 3 teaspoons (12 gm) sugar
  • 3/4 teaspoon (4 gm) salt
  • 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
  • 3/4 cup (11/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
  • 10 tablespoons (approximately) ice water

For the filling:

  • 4 cups fresh or frozen blueberries
  • 1 cup pure maple syrup
  • 1 tsp lemon zest (from about 1 lemon)
  • 11/2 tablespoons lemon juice (from about 1 lemon)
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt

For the egg wash:

  • 1 egg
  • 2 teaspoons sugar

Instructions

To prepare the crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two flat round disks. Wrap in Saran wrap and chill for at least two hours prior to use.

 To prepare the pie:

  1. Preheat the oven to 375 degrees. I also like to preheat a baking steel or heavy-duty sheet pan on the bottom third of the oven- this is recommended for a crisp-bottomed crust. 
  2. In a large bowl, combine the filling ingredients. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 1/8-1/4” thick round approximately 1” wider on all sides than the lip of your standard pie pan. Roll the dough onto a floured rolling pin and unroll into the pan. Gently work the dough into the bottom and sides of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Pour the fruit mixture into the pie dish. Place in the fridge while you prepare you pie top. Latticing is optional here; if you plan to leave a plain single sheet of dough on top of the filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Sprinkle with the sugar. Place the pie on the preheated baking sheet and bake for 45 minutes. At that time, check the crust; if the edges are looking too done, make a pie collar out of aluminum foil to gently drape the edges of the pie.  degrees. Continue baking for an additional 20-30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream if desired!

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Maple Bacon Scones

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

This is it, the eye of the proverbial hurricane. We are in the midst of those few short days sandwiched in between turkey feasts and Christmas morning- that time of year when the to-do lists are lengthy and daylight is fleeting. To help us survive, I’m sharing these maple bacon scones, a simple and comforting dish that we all can rally behind.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

An Update on Thanksgiving

Last week was basically a grotesque parade of meals and cocktails and leftover turkey sandwiches. Don’t get me wrong- I like to eat just as much as the next person, but at some point, my gullet (and the button on my blue jeans) just scream, “NO MORE!” We started the week with a few dinners out with friends, and on Thursday morning, we fulfilled our American duty by demolishing the annual Thanksgiving feast. We ate an array of biscuits and green beans and casseroles, and because Thanksgiving lunch is the meal that keeps on giving, we later enjoyed turkey and bacon sandwiches.

By Friday, I felt like I had eaten a baby or an entire bucket of KFC chicken. I felt like I had devoured three meals back to back at a Walt Disney World buffet and at any moment could burst in a disgusting explosion of gravy and cream of mushroom soup. My mother tells me this is a normal post-Thanksgiving feeling, but my Spanx would say otherwise.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

After Feasting, We Football

Following our two-day binge fest, we traveled to Auburn, AL on Saturday to watch the Iron Bowl. For anyone who doesn’t live in Alabama or who couldn’t give two craps about college football (raises hand), the Iron Bowl is an annual football game between the University of Alabama and Auburn University. Being married to a rabid Auburn fan means that I participate in the festivities by eating chicken wings in my tailgate chair, drinking Crown Royale and Sprite from a gas station cup, and cheering at the game.

While I am no more interested in football than I am, say, Nascar or an international chess match, I do enjoy attending with Brett because he loves it so much. Sometimes it’s fun to scream and clap and cheer like I know what I’m doing. Plus, someone has to be there to resuscitate Brett if he loses his mind on a poor call from the referee.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

Maple Bacon Scones

So that brings us to today. Bloated, tired, and scratchy-throated, this girl is wiped out. I’m sticking with soup and salad for the foreseeable future, unless of course someone wants to bring me another turkey and bacon sandwich on some pumpkin bread, because that mess is delicious. But I digress. Before we dive head first into a powdered sugar cloud of cookies and cocoa and carols, let’s celebrate the last of this fall season with some warm and cozy maple bacon scones.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

With a tender crumb, crisp edges, and a delightfully sweet and salty flavor, these maple bacon scones are a dream. My husband always says that everything is made better with bacon, and when it comes to these scones, I couldn’t agree more. The recipe was adapted from a new favorite, these chocolate coffee almond scones, and I was delighted that the butter-based treat transitioned from sweet to savory so seamlessly. I made and froze several batches throughout the testing process, and for weeks these maple bacon scones were toasted for a delightful breakfast that tasted fresh from the oven.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

Making the Scones

To make these maple bacon scones, we start with the meats. Fry up some thick bacon of your choice until crisp. I prefer applewood smoked bacon. Save the grease for another day and chop up the rest for the scones. Combine the dry ingredients, flour, seasoning, and baking powder, in a large bowl. Next, cut in cold chunks of unsalted butter. Stir in the diced bacon before pouring in the heavy cream and maple syrup. Work quickly to combine the dough, but be sure to not overwork it. Pat it all out into a 1″ thick round and slice it into 8 wedges. Brush the whole thing with a little more heavy cream before baking in a hot preheated oven.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

Fresh from the oven, these maple bacon scones are fragrant. Imagine the glorious smoke of bacon combined with the smell of homemade bread and maple syrup; it’s almost too good to describe. These maple bacon scones are crowd-pleasing, the kind of thing you’ll want to serve at breakfasts in the coming months. Give this recipe a try and let me know what you think! They’re certainly worth making room in your belly for.

If you like these maple bacon scones, you should check out:

Chocolate Coffee Almond Scones

Funfetti Scones

Maple Oatmeal Biscuits

Maple Apple Cake

Buttermilk Biscuit Sandwiches with Pepper Bacon and Cheddar

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Maple Bacon Scones

These maple bacon scones are a sweet and salty favorite to serve at breakfast and brunch!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 8

Ingredients

  • 2 cups (260 gm) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup cooked, finely chopped crispy bacon
  • ¼ cup (60 mL) maple syrup
  • ¾ cup (180 mL) whipping cream, plus additional for brushing

Instructions

  1. In a large bowl, combine the flour, salt, baking powder, pepper, and onion powder. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are throughout. Stir in the bacon. Combine the maple syrup and the whipping cream in a separate bowl and then stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon of cream, but be sure to not add too much liquid.
  2. Pat the dough out in a ¾” thick circle and place the dough round on a parchment lined baking pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  3. Once the dough is chilled, cut the dough into 8 wedges but leave the circle of pieces together. Use a pastry brush to brush a thin layer of whipping cream over the scones. Bake in the oven until golden brown around the edges of each scone, about 35 minutes.

Notes

Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

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Loosely adapted from King Arthur Flour

Maple Apple Cake

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

There should have been maple apple cake. Yes, a birthday can be well-celebrated without stacked autumnal desserts, but if you only turn thirty once, shouldn’t it include the best tasting cake of the year? If you’re celebrating a birthday anytime soon, don’t make my mistake- make sure your party includes this cake.

As you get older, birthdays get kinda weird. Sometimes it feels a little uncomfortable to let people celebrate you the way they might have in your teens or early twenties. There’s usually a million other things to do and a dwindling list of friends who are available to celebrate.  Sometimes there are kids involved, which makes the idea of planning any party that you can’t buy in a hyper-themed box set from Target seem like a huge waste of time. Energy, as with most other things in adulthood, is a limiting factor here too, because who actually wants to plan or order one more thing, particularly if it can’t be done from the convenience of the Amazon app on your phone?

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

On Celebrating

It feels right to celebrate other people. I’m the first one to volunteer a cake or a bubbly cocktail when a friend’s birthday rolls around. I have stacks of birthday cards just waiting to be personalized and delivered to the people I love. But while I adore birthdays or any other excuse for confetti and  balloons, there’s a little bit of pride that gets in the way when it comes to celebrating myself. Isn’t that gross?

On one hand, I don’t want to be the self-centered fool who says, “Look at me, look at me, it’s my birthday! Buy me a crown and make me a cake, minion!” But on the other hand, I kinda like the idea of rolling up to my own birthday party feeling like Beyonce- a posse of girlfriends, popped bottles, and self-assured sass in tow. Even the most modest of people have to admit that there’s nothing like being the birthday queen. Candles and champagne, confetti and cheers make even the most conservative human feel like the million bucks they deserve to be on the annual recognition of their birth. Is there anything wrong with wanting to feel the love?

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

This year, I felt celebrated. My girlfriends changed a scheduled meeting into an impromptu birthday party and my family traveled north to celebrate with presents and pie. My husband treated me to several thoughtful birthday happies, and it didn’t hurt that we wound up in Chicago for my big day. Gifts and cake and cards are fine, but the best part of a birthday is being loved on by the people you love back; no amount of Beyonce can top that feeling.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

Maple Apple Cake

My one regret this year is that I didn’t get to eat this maple apple cake.

I want this cake to be my birthday cake. This is the kind of dessert I want to eat for breakfast, lunch, and dinner. As heinous it is to admit, I want to frost my entire face with the maple buttercream from this cake and casually lick it off all day long. If that makes me a disgusting human, I frankly do not care.

Here, three rounds of buttermilk cake layer with a syrupy, fresh apple filling and candied nuts. This maple apple cake is a stunner and nothing short of indulgent. The buttercream is sweet with brown sugar and maple syrup and is the perfect addition to such a fall-tasting cake. If warm flavors, fresh fruit, and the optional addition of bourbon sounds like a winning to you, you’re in luck.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

Making the Cake

To prepare it, we start by baking up some cake layers. I adapted the cake recipe from this cake. First, the cake layers bake in advance and freeze is needed,  making day of cake assembly fairly simple. Next, the apple filling is a make-ahead item consisting of apples, butter, and brown sugar. Finally, if your adult palate is inclined, try a bit of bourbon in the filling. The alcohol cooks off, but those warm bourbon flavors remain. Even the least discerning tastebuds will notice that this cake has a punch of something special.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

On the day you assemble the cake, start by preparing frosting, leveling the cakes, and stacking. The apple filling pools between layers with a dam of frosting and gets a sprinkle of nuts. Roasted nuts can be substituted here, but certainly a cake like this deserves the pizazz of caramelized sugar. This maple apple cake keeps in the fridge for a few days, but I can guarantee it won’t last that long.

Give this maple apple cake a try and celebrate your people well this week. Happy Thursday and happy fall, ya’ll!Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

If you like this maple apple cake, be sure to try:

Caramel Apple Pie

Apple Crumb Cake

Apple Crisp Ice Cream

Breakfast Danish

Maple Oatmeal Biscuits 

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Maple Apple Cake

This maple apple cake is three layers of buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple buttercream. 

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 12

Ingredients

For the apple filling:

  • 2 cups (230 gm) peeled and ¼-1/2” diced apples
  • 2 tablespoons unsalted butter
  • 2/3 cup (115 gm) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice or good quality bourbon

For the cake:

  • 21/2 cups (325 gm) cake flour
  • 21/2 teaspoons baking powder
  • 11/2 teaspoons salt
  • 1 cup (225 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • ¾ cup (165 gm) packed brown sugar
  • 4 large eggs, at room temperature
  • 11/2 cups (360 mL) buttermilk
  • 11/2 teaspoons vanilla

For the maple buttercream:

  • 2 cups (450 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) brown sugar
  • 41/2 cups (510 gm) powdered sugar
  • 1/3 cup (205 gm) maple syrup
  • 1 cup chopped candied pecans (optional)

Instructions

To prepare the apple filling:

  1. In a medium saucepan over medium heat, cook the butter, stirring continuously until it melts and barely begins to turn golden brown.  Immediately add the apples and stir to combine. Add the remaining ingredients, bring to a simmer, and cook for 5 minutes or until the juices have thickened slightly and the apples have barely softened.  Remove the filling to a heat-safe bowl and cool completely prior to using.

To prepare the cake:

  1. Preheat the oven to 350 degrees. Grease the sides and line the bottoms of 3-8” round cake pans with parchment paper and set aside.
  2. In a small bowl, combine the cake flour, baking powder, and salt and set aside.
  3. In a large bowl or the bowl of a stand mixer, cream together the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl with a spatula and add each egg one at a time on low speed, mixing just until combined. Scrape the sides of the bowl. Add about 1/3 of the dry ingredients followed by the vanilla and about half of the buttermilk. Mix until combined and then repeat this process once more, finishing by adding the last third of the dry ingredients. Scrape the sides of the bowl and fold in any unincorporated bits of batter.
  4. Distribute the batter evenly among the three pans and bake in the preheated oven 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely prior to assembling cake.

To prepare the maple buttercream:

  1. Cream the butter in the bowl of a stand mixer or a large mixing bowl on medium speed until light and fluffy, about 2 minutes. Add the brown sugar and cream for an additional minute. Scrape the sides of the bowl and add the confectioner’s sugar. Mix on low speed until incorporated and then drizzle in the maple syrup. Beat on medium speed until well combined. If needed, add a bit of water to thin out frosting or add a bit more powdered sugar to thicken up. You can also briefly place the frosting in the fridge to firm up as needed.  

To assemble the cake:

  1. Use a serrated knife to level the cakes. Smooth a small amount of frosting on an 8” cake board or plate and center a single cake layer on top. Smooth a thin layer of frosting on top of the cake layer. Using a piping bag (see notes) fitted with a large round tip, pipe a dam around the outer rim of the top of the cake. The dam should be at least ¼-1/2” tall to prevent the apple filling from squirting out the sides. Spread approximately half of the apple filling inside the dam and sprinkle with about 1/3 of the nuts. Pipe a bit of frosting on top of the apple filling to help the next layer of cake stick. Stack the second cake layer on top and repeat the entire process once more. Place the final cake layer on top. Spread a thin coat of frosting (crumb coat) all over the cake and allow it to set up in the fridge prior to applying the final coat of frosting. You can skip this step if desired. Decorate the top of the cake with a few nuts and extra frosting, if desired. Cake will keep in the refrigerator covered in plastic for up to three days.

Notes

  • If you don’t have a piping bag, you can place 1-1/2 cups of frosting in a freezer Ziploc bag. Seal the bag and snip one of the corners off the end of the bag and use that to pipe frosting.
  • You can substitute different varieties of berries here, but the amount of sugar needed in the filling will differ based on which berry you choose. Adjust according to your preference.

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Maple Oatmeal Biscuits

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

Our weekends deserve new life, don’t you think? I say we find a reason to get excited about the mornings again- something to pair with that strong cup of coffee and cream. These maple oatmeal biscuits are weekend warriors, making a delicious statement every time they emerge from the oven. If you’re as into making weekends great again as I am, let’s just agree to start here.

I can remember the days when weekends were saving grace. Monday and Tuesday would thunder into Friday with an onslaught of assignments and tests and premature gray hairs. Grades and deadlines loomed around every corner, so the primary sanctuary from the stress of school were those bookend days of the week. There’s not a teenager alive who doesn’t wait for the weekends with the same anticipation as they do the recess bell. It’s just science.Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

Adulting

But in adulthood, Saturday and Sunday don’t care. It doesn’t matter that you worked hard all week or that you’re desperate for a break. The weekend isn’t impressed by what you accomplished Monday through Friday because there are groceries to buy, lawns to mow, and cars to clean. Adulthood takes hostage those few hours of weekend solace and ransoms them for nine bags of raked leaves, an unloaded dishwasher, and few hours worth of ironing. It’s savage.

You notice I haven’t even mentioned children yet. In the BC years (that’s the “before children” years), weekends might have at least included thirty extra minutes for a second cup of coffee. There would be time for blown-dry hair and a pre-dinner cocktail, maybe even an hour for catching up on your DVR. Let’s pour one out in remembrance, shall we?

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.comWeekends with Kids

Weekends with kids are a different animal. There are bottles to warm and sippy cups to refill. Kids are not concerned about you reading the paper because kids want their Cheerios. They want to go to the park. Kids want to remove all of the plastic cups from the cupboard, litter them throughout the house, and then poop their pants while you’re in the middle of cleaning it all up.

My kids like to spend the weekends begging for junk food and television. Saturday is their favorite day to to skip naps and pee in their shoes. On the weekends, you’ll find my kids stealing car keys, hiding them in places Dad is sure to never find them. (Read: the toilet; see also: the trash can.)

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.comI have this dream where I wake up on a Saturday after seven o’clock. Alas, my family is all awake, and they have been patiently waiting for me to wake up. They teeter into my room with a warm coffee and breakfast tray in tow, complete with warm maple oatmeal biscuits and extra butter to boot. (Remember, I said this was a dream.)

Maple Oatmeal Biscuits

These maple oatmeal biscuits might save your weekend. They won’t change a fifteenth diaper or freshen up a gone-cold mug of coffee. They will, however, add some luster to the weekend. A one-bowl dish that freezes like magic and reheats like a dream, these maple oatmeal biscuits are the rising star of the weekend, and you need them in your life.

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

Making the Biscuits

We start by tossing together a few dry ingredients- flour, sugar, the usual suspects. Oats are next, which account for the extra fluffy, slightly nutty flavor that we wind up with once the maple oatmeal biscuits have baked. Ice cold butter is incorporated throughout before the dairy and a heavy-handed pour of maple syrup brings the dough together.

For the best success with these maple oatmeal biscuits, work quickly  to ensure that they enter the oven with chunks of chilled butter throughout. Handle the dough as little as possible so that they stay airy and fluffy, and use a floured cutter to trim out rounds, pressing straight down without any twist. I like to brush my biscuit tops with a little extra cream or butter for browning, but I think a simple painting of maple syrup would be perfectly sufficient here as well. You decide.

I think we should bake back the wonder into our weekends. Make these maple oatmeal biscuits as a means of celebrating the good Saturday and Sunday have to offer, and I promise you that things will start looking up. Happy week to you all!

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

If you like these maple oatmeal biscuits, you should check out:

Buttermilk Biscuits

Honey Nut Biscuits

Chocolate Coffee Almond Scones

Funfetti Scones

Peach Crumb Muffins

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Maple Oatmeal Biscuits

These maple oatmeal biscuits are soft, layered, Southern-style biscuits sweetened with maple syrup. Perfect for breakfast and brunch!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12

Ingredients

For the biscuits:

  • 3 cups (390 gm) all-purpose flour
  • 1/4 cup (50 gm) brown sugar, packed
  • 21/2 teaspoons baking powder
  • 1 teaspoon salt
  • 11/2 teaspoons cinnamon
  • 1 cup (90 gm) old fashioned oats
  • 11 tablespoons (155 gm) butter, cold and diced into tablespoon-sized chunks
  • 1 cup (240 mL) milk (whole or 2%)
  • 1/3 cup (80 mL) maple syrup

For topping:

  • 2 tablespoons butter, melted
  • 2 tablespoon maple syrup

Instructions

  1. Preheat the oven to 415 degrees. Prepare a baking sheet with a sheet of parchment paper.
  2. Combine the flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the oats. Use a pastry cutter or the back of a fork to cut the butter into the dry ingredients until it is reduced to pea-sized clumps.
  3. In a separate bowl, combine the milk and maple syrup. Pour the mixture into the dry ingredients and butter and fold just until combined.
  4. Turn the mixture out onto a floured surface. Gently pat together, but be careful not to overwork. Pat out to 1” thickness and then fold in thirds like a letter. Rotate the dough 90 degrees and then repeat this patting and folding process. Repeat once more for a total of 3 sets of folds. Pat the dough out to 1” thickness and use a floured biscuit cutter to cut out rounds of dough. Gently pat together the remnants and cut out more biscuits.
  5. Combine the melted butter and remaining maple syrup together and brush over the tops of the biscuits. Bake in the preheated oven for about 12-15 minutes, or until the tops are golden brown.

Notes

  • Be sure to use very cold butter and milk. Butter and milk that is not cold enough can prevent your biscuits from rising well.
  • Do not overwork your dough at any phase of the preparation.
  • The folding of the dough helps to create flaky layers within the biscuit, but is not necessary if you don’t care about this.
  • For flakiest layers, use a sharp biscuit cutters and push straight down into the dough. Refrain from twisting the cutter as you insert it into the dough as this can cause the edges to seal off and keep from rising well.
  • To reheat biscuits, toast in a toaster oven until fragrant.

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